Beef Stroganoff and Sauteed Asparagus…

Tonight, its beef stroganoff with sauteed asparagus.

Approximately 1/8th of a medium sized sweet onion, or more realistically, 2 1/2th inch wide slices, which were then cut in half.

1 cup of extra wide egg noodles.

1 pound of beef tenderloin strips cooked at medium temp for about 5 minutes in Robust Olive Oil.

The above onions which were sauteed in butter together with a pound of sliced baby portobello mushrooms at medium low temp, sprinkled with garlic and black pepper.

1 can of asparagus being sauteed in butter over medium heat. Yes, the asparagus does get a few light sprinkles of garlic and black pepper.

Once the mushrooms and onions were finished sauteing, which took about 8 to 10 minutes, they were added to the tenderloin. 1/2 cup of beef broth was added, and two cups of sour cream. 2 tablespoons of Worcestershire sauce and only after the sour cream and completely dissolved into the sauce, 1 tablespoon of flour was added in as a thickening agent. (I find it easier to mix the flour on cold water before adding it to sauces so I don’t get lumps in my sauces)

Tonight’s adult beverage… Is a nice India Pale Ale the name of which is being omitted because they don’t pay me to advertise for them.


3 thoughts on “Beef Stroganoff and Sauteed Asparagus…

  1. “Approximately 1/8th of a medium sized sweet onion.”

    Trick question#1: Can I use 1/16th of an onion that’s twice as big?

    hehe. Your dinner Looks yummy.

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